Crab-Stuffed Portobello
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4
Ingredients
  • 5 large portobello mushrooms
  • 1 stick unsalted butter
  • ½ cup diced yellow onion
  • ½ cup diced celery
  • 1 tablespoon minced garlic
  • ½ cup dry vermouth or dry white wine
  • 1 cup chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper
  • Dash of hot sauce
  • 8 ounces Louisiana lump crabmeat
  • 2 tablespoons grated Parmesan cheese
  • 1 cup fresh unseasoned breadcrumbs
  • 2 cups grated Monterey Jack cheese
  • 2 tablespoons extra virgin olive oil
  • 4 sprigs fresh thyme, for garnish
Instructions
  1. Preheat the oven to 350ºF.
  2. Using a scrub brush, clean the tops of the mushrooms. With a teaspoon, remove the stem and scrape out the dark brown gills inside. Chop one of the mushrooms for later use. Move the remaining whole mushrooms to the side and reserve.
  3. In a large skillet over medium heat, melt the butter. Add the onions, celery and chopped mushrooms and cook until the onions turn translucent, about 5 minutes. Add the garlic and vermouth. Cook until the liquor begins to burn off and the vermouth reduces by half. Add the basil and chopped thyme. Turn off the heat.
  4. Season to taste with paprika, salt and pepper along with a dash of hot sauce. Add the crabmeat and grated Parmesan. At this point, the mixture should have significant moisture to add the breadcrumbs. Stir the breadcrumbs and distribute evenly throughout the mixture until absorbed.
  5. Move the whole portobellos to a parchment-lined baking tray. Spoon the stuffing mixture inside each mushroom. Top with a generous sprinkling of grated Monterey Jack and a drizzle of olive oil. Place in the oven and cook for approximately 15 minutes until the cheese begins to bubble and turn brown. Remove and keep warm.
  6. For serving, place one stuffed mushroom on a plate and garnish with a sprig of thyme. Serve with a green salad lightly dressed with your choice of dressing.
Notes
I had a container of handpicked Gulf crabmeat in my freezer, but this recipe would be great with shrimp or crawfish. A half pound of crab works fine in this recipe, but feel free to add more crab if you like. Be sure to use fresh herbs rather than dried. The dry vermouth or white wine is optional, but it does add a fragrant flavor that compliments the crab in this dish. Give it a try.
Recipe by Acadiana Table at https://acadianatable.com/?p=8075